Cheese, Herb & Tomato Tart
photo by Chicagoland Chef du Jour
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 1 (9 inch) pie crusts (store bought, ready made)
- 3 -4 tablespoons Dijon mustard
- 4 ounces gouda cheese, shredded
- 4 ounces swiss cheese, shredded
- 2 -3 tomatoes, seeded, thickly sliced
- 2 -3 tablespoons minced fresh herbs, combination of thyme & basil
- salt & pepper
- 2 tablespoons olive oil
directions
- Preheat oven to 425°.
- Roll crust to fit a tart pan with removable bottom or in a pinch, use a pie plate.
- Brush bottom & sides of crust with mustard.
- Sprinkle with cheese, top with herbs, overlap tomatoes, sprinkle tomato slices with salt and pepper, drizzle with olive oil.
- Bake until pastry is golden, about 30-35 minutes.
- Lest rest for 10 minutes before serving. Cut into wedges.
-
Notes:
- •Pillsbury rolled crust works beautifully.
- •any spicy stone ground mustard will work.
- •I cut the tops off the tomatoes and used a melon baller to scoop out the seeds.
- •I used both cheeses.
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Reviews
-
This was absolutely delicious (and gorgeous as well)! I made this exactly as posted, using a removable tart pan, and 3 T. of Dijon (it looked like a lot but it worked out perfectly). This baked for exactly 30 minutes. I served this as an appetizer when entertaining, and it was completely gone. The basil and the thyme were perfect with the tomatoes, and I think the combination of the two cheeses blended nicely. Thanks for sharing this!
RECIPE SUBMITTED BY
Chicagoland Chef du Jour
Hinsdale, Illinois
Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.